Shrimp Creole IV

Here is an easy recipe for that New Orleans favorite: shrimp in a spicy red gravy. If you already have stock on hand, its a very quick, easy meal with a huge 'wow' factor.

• Preparation Time: 1 hr 10 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 2 hr 15 mins
• Calories: 428 Calories

Ingredients

• 2 teaspoons brown sugar
• salt to taste
• 1 teaspoon dried rosemary
• 4 cups water
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 2 onions, chopped
• ½ onion, chopped
• 2 bay leaves
• 1 tablespoon minced garlic
• 1 teaspoon cayenne pepper
• 4 tomatoes, chopped
• 1 carrot, finely chopped
• 1 cup chopped green onion
• ⅓ cup bacon grease
• 1 large chopped green bell pepper
• 3 pounds medium shrimp - peeled, deveined and shells reserved
• 2 strips celery, chopped
• 1 ½ teaspoons freshly ground black pepper
• 1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
• 2 cups canned tomato sauce

Recipe Instructions

Step 1

In a medium stock pot, combine the reserved shrimp shells, 1/2 onion, 1 carrot, 2 strips celery, and 4 cups water. Simmer for 1 hour, uncovered; stirring occasionally. Strain the stock into a smaller saucepan, boil and reduce the stock to 2 cups. Remove from heat.

Step 2

In a heavy skillet, melt grease over medium heat. Add the onions, celery, garlic and green bell pepper; saute until soft and beginning to caramelize around the edges.

Step 3

Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, hot sauce, and 2 cups reduced shrimp stock. Bring to a boil and add crushed rosemary, crushed thyme, crushed basil, tomatoes, and tomato sauce.

Step 4

Cover and simmer over low/medium heat, stirring occasionally, for 1 hour.

Step 5

Add the cleaned and deveined shrimp. Stir, cover and turn off the heat. Let the shrimp sit for 15 to 20 minutes or until pink throughout. Sprinkle the green onions on top.